TAKING THE TCA OUT OF THE EQUATION
TCA – trichloroanisole is a compound that occurs in cork and is responsible for a characteristic and unpleasant odor and taste of wet paper in wine.
To prevent our batches from containing concentrations that could negatively affect bottled wine, we submit all cork batches processed by Corktansa to a rigorous initial control, to eliminate all cork that presents undesirable concentrations of TCA and other undesirable compounds.
Then, all batches of stoppers, whether natural or technical, are subjected to subsequent disinfection and quality control actions to ensure that all batches with some concentration of TCA are rejected and do not reach our customers’ bottling lines.
CORK STOPPERS AIRFLOW SYSTEM
To meet the highest expectations of our customers, in addition to all of the quality control processes, all of our batches of GOLDNAT natural cork stoppers undergo an innovative process for purifying cork stoppers, our Cork Stoppers AirFlow System.
With this innovative process, we were able to efficiently extract TCA molecules and other volatile compounds and offer our customers natural cork stoppers free from concentrations of TCA and other volatile compounds that could affect the bottled wine.